Domaine Réty: A Journey from Roussillon to Revolutionary Wine Experiments

For over a decade, I had been searching for a vineyard to acquire. So, when the opportunity to purchase some plots in Roussillon presented itself, I did not hesitate. Shortly after, I acquired a building to set up a winemaking cellar.

Domaine Réty: Commitment to Organic Farming

Since the day he bought his estate, the winemaker has always been committed to respecting the surrounding environment. “We started converting our vineyard to organic farming, which will be certified in a year. We also practice biodynamics, particularly by aligning our vineyard maintenance with the lunar cycle,” he explains.

When he’s not working in his vineyards, Patrick is in Brittany representing a major American fast-food company. Improbable as it may seem, Patrick’s base in Brittany and his significant responsibilities do not diminish his involvement in his vineyard.

“For me, it’s very important to follow through on my ideas and dreams. So, when the opportunity to realize them arises, you must seize it. But of course, I don’t work alone. I receive invaluable help from my cellar master, François Xavier Daure, who shares my values. He manages the estate on a daily basis.”

Cuvée “Or”: A Star of the Guide Hachette

Another core value for Patrick is producing high-quality wines. By “high-quality wines,” he means fruity, expressive, complex, and aromatic wines that pair well with food. Choosing quality over quantity, Domaine Réty offers three red wine cuvées, including “Or,” Patrick’s debut cuvée released in 2012, which immediately earned two stars in the Guide Hachette.

“I like each bottle to tell a story. With the cuvée ‘Insolente,’ we have a fairly light and fruity wine, quite pleasant on the palate with a touch of femininity. I named it in honor of my daughter, who is affectionately known as ‘the insolent one’!”

In contrast, the red wine cuvée “Or” is more robust and tannic. Aged for six months in oak barrels, this wine presents a subtle woody note (without being overpowering), adding a certain aromatic complexity. “This wine pairs perfectly with a characterful red meat,” Patrick suggests.

Since 2015, Domaine Réty has also offered a rosé wine: the cuvée “Reb’l.” Adorned with a grenadine pink hue, “Reb’l” is a gastronomic wine that Patrick recommends with a grilled ribeye steak. “I named this cuvée in honor of my 17-year-old son, who is known as ‘the rebel,’” Patrick shares.

Immersion in Breton Seas: An Innovative Project

True to his challenger spirit, Patrick is currently working on a bold project: immersing the cuvées “Or” in the waters of Saint-Malo for a year. The goal of this experiment is to further complexify the wine’s aromas and to create a range with wines presented in sea-themed showcase boxes.

“We have observed that white wine develops a richer and more mineral taste when aged under the sea. However, very few experiments have been conducted with red wine. We hope that the sea will impart salinity and a more profound aging to our wines. Plus, a bottle produced in Roussillon and immersed in Breton seas will undoubtedly tell a captivating story!”

This audacious and original project is not the only future plan for Patrick. He has also recently acquired 1.7 hectares of Macabeu to produce his first white wine. The winemaker also plans to expand his range with various bottle formats: magnums, jeroboams, and more.